Dairy & Eggs

44 Kitchen-Tested Ingredients

Gruyère Cheese
Gruyère Cheese
The right Gruyère is buttery and complex, is pleasantly firm and dense, and melts like a champ. If you aren’t buying it, you should be.
Whole-Milk Ricotta Cheese
Whole-Milk Ricotta Cheese
As any Italian grandmother knows, the importance of good ricotta cannot be overstated.
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Supermarket Parmesan
Supermarket Parmesan
For a cheese with all the nutty, savory flavor and crumbly, crystalline texture of the original, do the cows really have to eat Italian grass?
Nonfat Greek Yogurt
Nonfat Greek Yogurt
We tasted eight nationally available supermarket plain-flavor nonfat Greek yogurts, sampling them in two blind tastings, first plain and then in Greek-style tza…
Whole-Milk Greek Yogurt
Whole-Milk Greek Yogurt
Nonfat products used to dominate this market, but now whole-milk versions are taking over. Does more fat equal better yogurt?
Supermarket Brie
Supermarket Brie
Think French pedigree and words like “triple crème” indicate the best examples of this cheese plate favorite? So did we—until we learned that good Brie is a ma…
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Artisanal Cream Cheese
Artisanal Cream Cheese
We mail-ordered three artisanal cream cheeses to see if they could beat our supermarket favorite.
Baby Swiss Cheese
Baby Swiss Cheese
What actually distinguishes baby Swiss from Swiss cheese, flavor-wise?
Swiss Cheese
Swiss Cheese
We scoured supermarket cases, the deli counter, and specialty cheese shops for Swiss that would shine on a cheese plate, not just melt on a sandwich.
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Egg Noodles
Egg Noodles
What makes the best egg noodles? The right shape, right amount of fat, and right type of flour.
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Blue Cheese Dressing
Blue Cheese Dressing
Was it too much to ask for a blue cheese dressing that was thick, creamy, and actually tasted like blue cheese?
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Pepper Jack Cheese
Pepper Jack Cheese
We sought heat, smooth meltability, and cheese with character.
Goat Cheese
Goat Cheese
Why do some goat cheeses boast creamy texture and a bright and lemony taste, while others are chalky, gamy, or—worse—utterly flavorless?
Processed Egg Whites
Processed Egg Whites
How do these packaged products compare to fresh egg whites—both in taste and performance?
Artisanal Cheddar
Artisanal Cheddar
Plain, rubbery American cheddars never measured up to the British stuff. But by merging Old and New World techniques, some domestic creameries are waging a revo…
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Mayonnaise
Mayonnaise
The range of mayonnaise varieties on the shelf can make our heads spin. Do any of the new formulations really make our favorite condiment better?
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Unsalted Butter
Unsalted Butter
When it comes to butter, whether or not a brand is a fancy, high-fat European style may not matter as much as how it’s wrapped.
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Ice Cream Bars
Ice Cream Bars
Is it the vanilla ice cream or the milk chocolate coating that matters most?
Low-Fat Greek Yogurt
Low-Fat Greek Yogurt
Low-fat Greek yogurt can be a nice compromise between the über-rich full-fat version and the leaner nonfat style. We tasted four brands to find our favorite.
Feta Cheese
Feta Cheese
Can French and American cheeses really hold a candle to authentic Greek feta cheese?
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Chocolate Ice Cream
Chocolate Ice Cream
Are dense, rich premium brands better than light, fluffy, mass-market ice creams? The answer might surprise you.
Supermarket Vanilla Ice Cream
Supermarket Vanilla Ice Cream
Twenty-one Cook’s Illustrated staff members sampled eight national and regional brands of vanilla ice cream plain in a blind tasting, rating each on vanilla fla…
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Provolone
Provolone
Can any domestic provolone stand up to those produced in Italy?
Cottage Cheese
Cottage Cheese
Virtually no refrigerator is without a container. So which brand tastes best?
Mail-Order Parmigiano
Mail-Order Parmigiano
At nearly twice the price of supermarket options, is a gourmet Parmigiano worth the extra money?
Ice Cream Sandwiches
We sampled nine versions of this classic summertime dessert.
Light Vanilla Ice Cream
Light Vanilla Ice Cream
Can you replace your favorite full-fat vanilla ice cream with a lighter version?
Whole-Milk Yogurt
Whole-Milk Yogurt
The fat makes all the difference.
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Part-Skim Ricotta Cheese
Part-Skim Ricotta Cheese
Reading the label carefully was the key to choosing the best ricotta.
Presliced Cheddar Cheese
Presliced Cheddar Cheese
We tested nine brands to find the best to top your hamburger.
Low-Fat Cheddar Cheese
Low-Fat Cheddar Cheese
We were surprised when we found low-fat cheddar cheeses worth eating.
Shredded Mexican Cheese
Shredded Mexican Cheese
Choose Mexican, not taco, cheese for the best results.
Fontina
Fontina
Sometimes the middle ground is the safest.
Shredded Mozzarella
Shredded Mozzarella
We found a brand that’s (almost) as good as fresh from the block.
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Block Mozzarella
Block Mozzarella
What makes the best block? It all comes down to fat, moisture, and acid.